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Pappa al Pomodoro (Bread and Tomato Soup)

kept bytihleigh
recipe bySerious Eats

1 pound cherry tomatoes
3 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil, leaves picked, stalks finely chopped
3 tablespoons olive oil, plus more for drizzling
Sea salt and freshly ground black pepper
28 ounces canned tomatoes
2 large handfuls of stale good-quality bread, torn into chunks



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